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Gajar Matar Aloo ki Desi Sabzi Recipe (Indian Carrot, Peas & Potato Curry)

Introduction

Indian home cooking is known for its simplicity, seasonal ingredients, and comforting flavors. One such classic dish is Gajar Matar Aloo ki Desi Sabzi, a traditional North Indian vegetable curry made with carrots, green peas, and potatoes. This recipe is a staple in many Indian households, especially during winter when fresh carrots and peas are easily available.

What makes this sabzi special is its balance of taste and nutrition. It is lightly spiced, easy to digest, and perfect for everyday meals. Unlike rich restaurant-style curries, this desi sabzi focuses on natural flavors and minimal spices, making it ideal for lunch or dinner. It pairs beautifully with roti, paratha, or plain rice and brings a nostalgic homemade taste to the table.

In this post, you’ll learn how to prepare Gajar Matar Aloo Sabzi using a simple, traditional method that anyone can follow.

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Ingredients

Vegetables

• 2 medium carrots (peeled and sliced)

• 2 medium potatoes (peeled and cubed)

• ½ cup green peas (fresh or frozen)

For the Gravy

• 1 large onion (finely chopped)

• 2 medium tomatoes (finely chopped or pureed)

• 1 green chili (finely chopped, optional)

• 1 teaspoon grated ginger

• 4–5 garlic cloves (finely chopped)

Spices

• 1 teaspoon cumin seeds

• ½ teaspoon turmeric powder

• 1½ teaspoons coriander powder

• ½ teaspoon red chili powder

• ½ teaspoon garam masala

• Salt to taste

Others

• 2–3 tablespoons cooking oil

• ½ to ¾ cup water

• Fresh coriander leaves for garnish

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How to Make Gajar Matar Aloo ki Desi Sabzi

Step 1: Preparation

Wash and peel the carrots and potatoes thoroughly. Slice the carrots into round or long pieces and cut the potatoes into medium-sized cubes. Keep the green peas aside. Finely chop the onion, tomatoes, ginger, garlic, and green chili before you start cooking. Proper preparation makes the cooking process smooth and quick.

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Step 2: Tempering the Spices

Heat oil in a kadhai or deep pan over medium heat. Once the oil is hot, add cumin seeds. Let them crackle and release their aroma. This tempering forms the flavor base of the sabzi.

Add the chopped onions and sauté until they turn light golden brown. Well-cooked onions add sweetness and depth to the curry, so take your time with this step.

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Step 3: Ginger, Garlic, and Chili

Add chopped garlic and grated ginger to the pan. Sauté for a minute until the raw smell disappears. Now add the green chili and mix well. Adjust the quantity of chili according to your spice preference.

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Step 4: Tomatoes and Dry Spices

Add chopped tomatoes or tomato puree to the pan. Cook until the tomatoes soften completely and oil starts separating from the mixture.

Now add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook the masala for 1–2 minutes on low heat. This step ensures the spices blend properly and enhances the overall taste of the sabzi.

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Step 5: Add Vegetables

Add the chopped potatoes and carrots to the pan. Mix them well with the masala so that the vegetables are evenly coated with spices. Sauté for 2–3 minutes to lock in the flavors.

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Step 6: Green Peas and Cooking

Add green peas to the pan and mix gently. Pour in ½ to ¾ cup of water, depending on the consistency you prefer. Cover the pan with a lid and let the sabzi cook on medium heat for 10–12 minutes.

Stir occasionally to prevent sticking. Cook until the potatoes and carrots become soft and tender.

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Step 7: Final Touch

Once the vegetables are cooked and the gravy reaches your desired thickness, sprinkle garam masala over the sabzi. Mix gently and turn off the heat.

Garnish with freshly chopped coriander leaves.

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Serving Suggestions

Serve Gajar Matar Aloo ki Desi Sabzi hot with:

• Chapati or phulka

• Tawa paratha

• Poori

• Steamed rice or jeera rice

A side of sliced onions, green chutney, or a lemon wedge enhances the flavors even more. This sabzi also works great for lunch boxes as it stays fresh and tasty for hours.

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Health Benefits

• Carrots are rich in beta-carotene and good for eyesight and skin

• Green peas provide plant-based protein and fiber

• Potatoes are a great source of energy

• This dish uses minimal oil and mild spices, making it light and easy to digest

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Tips and Variations

• For a dry sabzi, reduce the water quantity

• Add a spoon of desi ghee at the end for extra flavor

• To make it no onion–no garlic, skip them and add a pinch of asafoetida (hing)

• You can also add cauliflower or beans for variation

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